Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles
This meatball and egg noodle recipe is from my friend, Anna. Prepared in a slow cooker, these meatballs in gravy couldn't be any easier. Serve over buttery hot cooked noodles.
Preparation Time
15 mins
Cooking Time
3 hr
Total Time
3 hr 15 mins
Calories
493 Calories
Recipe Instructions
Step 1
Mix together condensed soups and sour cream in a slow cooker until well combined. Stir in meatballs. Cook on High for 3 to 4 hours.
Step 2
Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain.
Step 3
Toss cooked noodles with butter in a large bowl until well coated. Serve meatballs and sauce over buttered noodles.
Ingredients
1 (16 ounce) container sour cream
2 (10.5 ounce) cans condensed French onion soup
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
0.5 cup butter, softened
2 (10.5 ounce) cans condensed cream of celery soup
